Bernaise Sauce

Have some decent rib eye steak from Aldi,  the foolproof oven chips recipe
 a recommended Malbec from Lilac Wines, some backup burgers for the boys,  and it's Saturday - what could possibly go wrong?
Time to reattempt the Bearnaise Sauce, since my wife called my bluff and procured some tarragon. Don't know if it is French or Russian, but it's a big pile of tarragon that I don't have many alternatives so the bluff is called and it's time to get cooking.
Stick the oven on with the chip tray and start the hob boiling for the chips, time for one last glass of wine before the cooking starts in earnest.
Half then third the Maris Piper spuds before tippping into the pot. The race is on now. After 5 minutes decant the chips. Allow to dry while putting some olive oil in the dish to warm up.
Tip the chips into the dish along with generous amounts of turmeric, paprika, oregano, salt and pepper. Some more olive oil and mix those chips up with a spatula.

 Thirty minutes till dishing out, so time to start the bearnaise sauce (the steak, needless to say has been out of the fridge and blotted dry for a couple of hours).
Finely chop up 5 shallots, 2 bunches of tarragon.
I saw the lovely Rachael Allen use a technique of holding a bunch of herbs - sage in her case - upside down then slash at them with the biggest chef's knife. Cool!
Anyway, kinda works, looks cools but I still need to pick out the stems and chop further.
So tip that lot into the preheated pan with a good glug of red wine vinegar, some white wine and a few grinds of pepper (the classic recipe calls for white wine vinegar, but this is Aspinall's Organic so it will hopefully squeak by).

While that is boiling away it's time to assemble the bain maire. The secret here appears to be ensuring the bowl isn't touching the water, so I end up using the weighing bowl fitted on top of the stock pot, into which I've put a Tupperware dish with 150g of butter to soften up. 150g of butter! i.e a quarter pound!
I also collect a bowl of crushed ice the fridge in case of emergency - this is highly recommended,whether for physical reason, or just as a mental safety blanket.

Okay, tip the reduction into the bain maire. A bit too  hot? Chuck in some ice.
A 2 egg yolks and whisk. A bit  too frothy? Chuck in some ice.
Whisk away for a bit, meantime the butter has visited the microwave for perhaps too long to melt, so it sits in the ice bowl before going trickling in to the sauce.
Keep whisking

 Chuck in some ice for luck while boiling half a kettle. Use the boiling water to warm a gravy jug. While the jug is warming, rest the steaks in the oven with plates and chips (almost forgot, the steaks got seared in a hot cast iron pan after being brushed with some of the melted butter).
And serve

 Nom nom. Haven't tasted Bearnaise sauce before so don't know how faithful this implementation was, but that much butter, allied with that much protein and starch can hardly fail to hit the spot. 
A week of kale and broccoli beckons.